Low Carb Pizza Casserole is a gluten free, keto pizza casserole packed with all of your favorite pizza flavours without the carbs!
This Low Carb Pizza Casserole has solved all of my pizza-craving problems! Packed with all of the flavours of pasta, sauce, pepperoni, sausage, mushrooms, peppers, and lots and a lot of cheese this yummy pizza casserole scatter the conventional pasta and substitutes it with pumpkin.
It’s a gluten-free, keto dinner casserole that is so good you won’t miss the crust!
What’s in Low Carb Pizza Casserole?
- Cauliflower
- Pepperoni
- Italian Sausage — You will want to utilize Italian ground sausage. If you need to buy Italian sausage that’s in casings (sausage links) remove the meat in the casings before cooking.
- Mushrooms
- Green Bell Pepper
- Mozzarella cheese
- Low Carb Pasta Sauce — We love Rao’s Homemade Marinara Sauce. It does not have any added sugar, and it has only 4 grams of net carbs per 1/2 cup. Don’t hesitate to use whatever sauce you prefer. Just remember it may change the carb count of the finished meal.
- Parmesan cheese
- Italian Seasoning
As with any low carbohydrate recipe, you will want to look at the nutritional info on the products you use, especially the pasta sauce, and the sausage.
As I mentioned, we utilized Rao’s Homemade Marinara, that will be four net carbs per 1/2 cup. The Italian sausage we utilized was purchased in the fresh meat section of the local grocery store and has been approximately 1 carbohydrate per associate (I removed the meat from the casings before cooking).
The excellent thing about pizza is that there are so many methods to make it. Feel free to customize this curry casserole with any of your favorite pizza toppings (so long as they are low carb!)
Other Low Carb Pizza Toppings:
- Ham
- Bacon
- Chicken
- Ground Beef
- Genoa Salami
- Artichoke Hearts
- Spinach
- Jalapenos
- Pepperoncini
- Black Olives
- Goat Cheese
- Blue cheese
How to Make Low Carb Pizza Casserole:
Steam the cauliflower.
- Steam the cauliflower. I prefer to keep things quick and easy so that I steam mine in the microwave. Put cut cauliflower into a microwave-safe bowl with 1 cup of water. Cover with a moist paper towel and microwave on high for about 3 minutes or until the cauliflower is tender. Don’t overcook it! You don’t want mushy cauliflower, and you would like it to be somewhat tender so that it won’t need to cook as long in the oven.
- Drain the cauliflower pat dry using a paper towel. Put aside.
- In a large skillet over medium-high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Put aside.
- In exactly the exact same skillet add olive oil and saute the chopped mushrooms for 10 minutes. This can help remove some of the excess water. Set aside when done.
- Get a 13 x 9-inch noodle dish by spraying it with non-stick spray subsequently spread 1/2 cup of pasta sauce on the bottom. Toss together until well blended.
- In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
- Spread 1/2 of this mixture from the casserole dish. Top with 1/2 cup of pasta sauce, followed closely by 1/2 of this pepperonis (kind of media them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
- Next spread the remaining batter mixture over the cheese followed with the pepperonis (save ten pieces for the top of the casserole), staying 1/2 cup of pasta sauce, and 6 ounces of mozzarella cheese.
- In a small bowl mix the Parmesan cheese and Italian seasoning.
- Sprinkle the Parmesan mixture over the casserole and top with ten slices of pepperoni.
- Place in the oven and bake at 400 degrees F. for 30 minutes, or until the casserole is warmed through and the cheese is completely melted.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
Please, if you recreate this Vegan Low Carb Pizza Casserole Healthy & Easy Recipe, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Recipes options:
- Easy Stovetop Sautéed Cinnamon Apples Recipe
- Sesame Tofu with Broccoli Recipe
- Vegan Sweet And Sour Cauliflower
- Healthy Vegan Cauliflower Fried Rice
- Super Easy Vegan Burrito Recipe
- Keto Low Carb Beef and Broccoli
Vegan Low Carb Pizza Casserole Healthy & Easy Recipe
Ingredients
- 14 ounces Cauliflower florets cut into bite-size pieces
- ½ teaspoon Salt
- 2.5 ounces Pepperoni
- 2 pounds Italian Sausage if in casings remove from casing before cooking
- 1 tablespoon Olive Oil
- 8 ounces Mushrooms sliced
- 1 Green Pepper cut into bite-size pieces
- 12 ounces Mozzarella cheese shredded
- 1.5 cups Low Carb Pasta Sauce we use Rao’s Homemade Marinara
- 1/4 cup Parmesan cheese powdered
- 1 teaspoon Italian Seasoning
Instructions
- Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook!
- Drain the cauliflower pat dry with a paper towel. Set aside.
- Preheat oven to 400 degrees F.
- In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
- In the same skillet at olive oil and saute mushrooms over medium high heat for 10 minutes to remove the excess water. Set aside when done.
- Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
- In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
- Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
- Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.
- In a small bowl mix together the Parmesan cheese and Italian seasoning.
- Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
- Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.
Notes
Calories: 519kcal, Carbohydrates: 7g, Protein: 27g, Fat: 43g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Cholesterol: 100mg, Sodium: 1195mg, Potassium: 494mg, Fiber: 3g, Sugar: 3g, Vitamin A: 14IU, Vitamin C: 56mg, Calcium: 54mg, Iron: 9mg
